Arrabbiata Sauce
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:08pm

Ingredients




1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves, minced
cup dry red wine or 2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 teaspoon crushed red pepper
2 tablespoons tomato paste
1 tablespoon lemon juice
teaspoon dried italian seasoning
teaspoon black pepper
2 cans diced tomatoes, undrained (14.5-ounce)
2 tablespoons chopped fresh parsley





Preparation

1 Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saut, 5 minutes. Stir in wine and next 8 ingredients 2 (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. 3 Yield: 3 cups (serving size:1 cup). 


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Preparation

 1  Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saut, 5 minutes. Stir in wine and next 8 ingredients  2  (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.  3  Yield: 3 cups (serving size:1 cup).